Welcome to Giraffe

We invite you to feel at home

SCROLL DOWN

Welcome to Giraffe

We invite you to feel at home

our philosophy

Giraffe by Simon Gault is a celebration of everything that makes New Zealand great.Home grown is front and centre, showcasing the finest local producers and growers our country has to offer.However, we're mature enough to recognise, that occasionally, the very best ingredients are from further afield.The spirit of innovation is captured in the preparation and presentation of deliciousness.We are uncompromising in our promise to surprise and delight every time.Most importantly we make every guest feel at home. Enjoy.

Eat Together

Shared plates and smaller dishes capture the essence of friendship and conviviality — for which, we strive.

Eat Together

Each ingredient on the menu is celebrated — the hero in every dish. We source the very best ingredients from select producers and growers with the intention of building strong, long-term relationships with them. This means we know the origin of our ingredients.

We know the people who are behind those ingredients and together we share in the same narrative of quality, pride and passion for the end-result. At Giraffe, we’re all about personal connections.

The Kitchen

The Kitchen

Simon Gault

EXECUTIVE CHEF

Simon continues to be at the forefront of New Zealand's innovative restaurant and dining scene. His ability to capture the culinary zeitgeist and personalise it with his own unique twist, captivates tastebuds and the imagination. Created alongside his kitchen leaders, Giraffe's menu is a balance of dishes that challenge and surprise — even for those who are familiar with that trademark Gault twist.

david hamer

HEAD CHEF

Welshy has a love of all things local and thrives on the fresh and local produce that is a feature of Giraffe's ever changing menu. He brings a skill set and acumen to the team from a decade of cooking in award winning restaurants in Wales. He's earned his stripes here in NZ too as Head Chef at Pravda in Wellington and at the Jervois Steak House in Auckland. His passion for letting each ingredient shine and combining flavours that tantalise are evident throughout the menu.

ROB HOPE-EDE

HEAD CHEF

Rob has spent over 10 years working with Simon and has learned how to bring that extra five percent magic to his food. Nowhere is that more evident, than in Giraffe's pastry kitchen, where Rob has taken classic desserts and given them a modern spin. The fusion of familiar dishes re-invented with the addition of modern ingredients and cooking methods result in suprising and memeorable sweet experiences every time.